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Ingredients
- 1/2 can (7-1/2 oz) tomatoes
- Dash of pepper
- 3/4 cup Sliced fresh mushrooms
- 2 medium Whole chicken breasts; Skinned -- boned & split
- 1/4 cup Chopped onion
- Paprika
- 1/4 cup Chopped green pepper
- 2 tsps Cornstarch
- 3 tbsps Dry red wine
- 2 tbsps Cold water
- 1 Clove garlic -- minced
- 4 ounces Spaghetti -- cooked
- 1/2 tsp Dried oregano -- crushed
- 1/4 tsp Salt
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Recipe Info
Category : Poultry
Rating : 0
Contributor : marc
Print Recipe
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Directions
In a medium skillet cut up the undrained tomatoes. Add mushrooms, onions, green pepper, wine, garlic, oregano, salt and pepper. Place chicken pieces on the tomato mixture in skillet. Bring to a boil; reduce heat; cover and simmer for 25 minutes. Keep warm.
Combine cornstarch & cold water; stir into a skillet mixture. Cook and stir until mixture is thickened and bubbly. Cook and stir 2 minutes more. Arrange chicken and spaghetti on platter; spoon sauce over chicken.
Calories: 283 per serving Fat grams: 4 grams per serving
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